Place the green beans on the baking sheet, then drizzle with olive oil. Season with salt and black pepper. Stir with a rubber spatula to distribute the olive oil.

Cut the apples into 1/4-inch thick slices.

Place the apple slices on the sheet with the green beans. Stir to combine.

Liberally season the pork loin with salt and black pepper.

Use a rubber spatula to make a space in the center of the baking sheet, then lay the pork tenderloin in the space.

Add the Dijon mustard and maple syrup to a small bowl and whisk until fully combined.

Pour the maple-Dijon glaze over the pork tenderloin, allowing it to drip down the sides. Sprinkle dried thyme over everything on the sheet pan.

Roast the pork, green beans, and apples on middle rack of oven for 15 minutes.

Carefully stir the green beans and apples with a rubber spatula. Continue roasting until pork reaches an internal temperature of 145°F, 18-23 minutes.

Check to see that dish is done. Remove from oven or add time as needed.

Allow the pork to rest on the baking sheet for 3-4 minutes. Cut on a diagonal into 1-inch thick slices.

Plate with the beans and apples and serve. Refrigerate leftovers for up to 2 days.